전기분해 해수의 활어패류 살균 효과 (Germicidal Effect of Electrolyzed Seawater on Live Fish and Shellfish)

서지정보

· 발행기관 : 한국수산과학회
· 수록지 정보 : 한국수산과학회지 / 46권 / 5호 / 534 ~ 539페이지
· 저자명 : 이희정, 유홍식, 오은경, 신순범, 박큰바위, 김지회

초록

To secure the biological safety of live fish and shellfish for raw consumption, the germicidal effects of electrolyzed seawater were evaluated. Upon direct exposure to electrolyzed seawater, coliform group bacteria were killed and decreased to undetectable levels after 1 day. The physicochemical characteristics of the seawater were stable during the test period. A byproduct of chlorine disinfection, trihalomethane, was not generated by the electrolysis of seawater.
Vibrio parahaemolyticus infection in a live fish was effectively resolved by electrolyzed seawater and became undetectable after 12-36 h of treatment. Bioaccumulation of coliform group and fecal coliform bacteria in live oysters Crassostrea gigas was removed within 18 h of treatment. This study demonstrated that electrolyzed seawater is an effective and safe germicidal agent for the traditional retail market and can help to prevent outbreaks of foodborne disease associated with the consumption of raw fish and shellfish.

영어초록

To secure the biological safety of live fish and shellfish for raw consumption, the germicidal effects of electrolyzed seawater were evaluated. Upon direct exposure to electrolyzed seawater, coliform group bacteria were killed and decreased to undetectable levels after 1 day. The physicochemical characteristics of the seawater were stable during the test period. A byproduct of chlorine disinfection, trihalomethane, was not generated by the electrolysis of seawater.
Vibrio parahaemolyticus infection in a live fish was effectively resolved by electrolyzed seawater and became undetectable after 12-36 h of treatment. Bioaccumulation of coliform group and fecal coliform bacteria in live oysters Crassostrea gigas was removed within 18 h of treatment. This study demonstrated that electrolyzed seawater is an effective and safe germicidal agent for the traditional retail market and can help to prevent outbreaks of foodborne disease associated with the consumption of raw fish and shellfish.

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